Eggs and Pinoli pine nuts on toast

This makes a rich and indulgent brunch dish thanks to the browned butter that brings the flavours all together. The egg and nut mixture can also be served over pasta for a great simple dinner dish. Serves two hearty appetites or four for a lighter meal.

4 slices of wholemeal or white bread
125 g unsalted butter
Kosher salt to taste
¼ cup (75 g) Pinoli pine nuts
4 free-range eggs
Freshly-ground black pepper
Freshly ground nutmeg
Freshly grated parmesan cheese

Warm two plates in the oven. Melt the butter in a pan large enough to fry all four eggs at once. Add the pine nuts and cook on medium-low heat for about ten minutes until they are golden brown. Toast the bread while the pine nuts are cooking. Watch the nuts carefully if you have a hot element or gas ring – they should not reach dark brown. Remove pine nuts with a slotted spoon or spatula to a bowl or dish, sprinkle lightly with salt and keep warm. Crack the eggs in to the butter and fry gently until nearly done to your liking.  The butter will be browning by this time – which is just what you want. Add back the pine nuts to the pan, sprinkling them around the eggs. Grate parmesan cheese and nutmeg, salt and black pepper to taste over the eggs. (Do not overdo the nutmeg, it is delicious but can be overpowering if you add too much.) Divide the eggs and butter and nuts evenly over the top of the toast on two plates and serve with fresh hot coffee.